Preparation

First, make the Lemon and Chive Butter. Beat the Lurpak® Slightly Salted butter until softened, then mix in the chives and lemon zest. Spoon into a serving pot, then cover and chill until ready to serve.

For the Mackerel Pate, flake the smoked mackerel with a fork, then add the melted Lurpak® Slightly Salted butter. Stir in the lemon zest, lemon juice, parsley and yogurt. Season with black pepper. Cover and chill.

For the Garlic Butter Prawns, melt the Lurpak® with Crushed Garlic butter in a large frying pan. Add the optional extra garlic should you wish, sizzle for a few seconds, then add the prawns. Cook for about 2 minutes, stirring, until the prawns turn pink. Transfer to a serving dish and garnish with chopped fresh thyme.

Arrange the smoked salmon on a platter with the lemon wedges. Sprinkle with black pepper. Slice the bread and serve with the Mackerel Pate and the Lemon and Chive Butter.

Cook’s tip: Be prepared! Make the Mackerel Pate and the Lemon and Chive Butter up to 3 days before you need them.